本文選題：傳統(tǒng)竹制炊飲器具　切入點：設(shè)計特色　出處：《江南大學(xué)》2012年碩士論文

【摘要】：炊飲器具是組成傳統(tǒng)竹器物的主要部分之一，在中國數(shù)千年的文明史中占有重要地位，與民生日用息息相關(guān)。隨著先民對自然認知水平的提高，朝代的更替、社會文化背景的改變，傳統(tǒng)炊飲竹器的制作工藝與設(shè)計特色也在不斷演變。其中一部分器物已消失在歷史的進程中，尚有部分卻得以沿用至今。然而，無論消失的還是保存下來的器物，都蘊含了古代勞動人民的文化、生活哲理和智慧，其中存在的古樸、實用之美恰好符合現(xiàn)代所提倡的綠色設(shè)計、生態(tài)設(shè)計理念。本文意在通過對各個朝代社會背景、文化思想、器形案例的梳理，挖掘出傳統(tǒng)炊飲竹器所具有的取材、造型、審美等方面的特征，力求為現(xiàn)代竹制品的設(shè)計提供新思路、新方法。 本文的寫作首先在大量的文獻研究及實地考察的基礎(chǔ)上，確定了傳統(tǒng)炊飲竹器的類屬關(guān)系并闡明研究對象以及這些對象的歷史發(fā)展與演進。在一般性的籠統(tǒng)研究后，運用個案分析法，對蒸籠、筷子、竹提籃的起源與發(fā)展過程，做了更為細致的分析與研究。并驗證時代文化背景、制作工藝對成器活動的影響。之后，再從具體到抽象，從器具設(shè)計的取材、造型、功能、審美等幾個方面，分析、歸納總結(jié)傳統(tǒng)炊飲竹器的設(shè)計特色。最后，筆者到安吉等余杭竹產(chǎn)業(yè)發(fā)展聚集地區(qū)進行實地考察，真實的去考察現(xiàn)代竹制品市場及設(shè)計現(xiàn)狀。在上述理論研究及實地考察的基礎(chǔ)之上，，對比傳統(tǒng)與現(xiàn)代竹器物生產(chǎn)、使用背景等方面存在的異同，為現(xiàn)代竹制品設(shè)計提供建議。 究竟如何才能做到傳統(tǒng)與現(xiàn)代的傳承與創(chuàng)新，筆者認為，應(yīng)注意以下幾點：一、以好用為目標(biāo)，簡化功能；二、以日用為目標(biāo)，適度裝飾；三、結(jié)合竹材工藝特征充分利用材料特性；四、尊重竹材的自然屬性、人文特征。在現(xiàn)代的竹器物設(shè)計中，參考上述設(shè)計規(guī)律及方法，既能避免出現(xiàn)有悖器物發(fā)展規(guī)律的荒唐之作，也有助于現(xiàn)代竹制品的推陳出新。
[Abstract]:Cooking utensils are one of the main parts of traditional bamboo utensils, which have played an important role in the history of Chinese civilization for thousands of years and are closely related to the daily use of the people's livelihood. With the change of social and cultural background, the making technology and design features of traditional cooking bamboo utensils are constantly evolving. Some of them have disappeared in the course of history, while others have been used today. Whether they have disappeared or preserved, they all contain the culture, life philosophy and wisdom of the working people of ancient times, and the simplicity and practical beauty of them are exactly in line with the green design advocated by modern times. The purpose of this paper is to find out the characteristics of traditional cooking bamboos by combing the social background, cultural thoughts, and examples of different dynasties, such as the selection, modeling, aesthetic and so on, of the traditional cooking bamboos. To provide new ideas and methods for the design of modern bamboo products. First of all, based on a large number of literature studies and field investigations, this paper determines the generic relationship of traditional cooking bamboo utensils and clarifies the object of study and the historical development and evolution of these objects. By using case analysis, the origin and development of steamer, chopsticks and bamboo basket are analyzed and studied in more detail, and the cultural background of the times and the influence of manufacturing technology on the making process are verified. Then, from concrete to abstract, This paper analyzes and summarizes the design characteristics of traditional cooking bamboos from the aspects of material selection, modeling, function, aesthetic and so on. Finally, the author goes to Yuhang bamboo industry development and gathering area such as Anji for a field investigation. On the basis of the above theoretical research and field investigation, the similarities and differences in the production and use background of traditional and modern bamboo utensils are compared, so as to provide suggestions for the design of modern bamboo products. In my opinion, we should pay attention to the following points: first, we should take the easy to use as the goal to simplify the function; second, take the daily use as the goal, moderate decoration; third, Combining with the characteristics of bamboo processing, we should make full use of the material characteristics; fourthly, we should respect the natural and human characteristics of bamboo. In modern bamboo ware design, we can not only refer to the above design laws and methods, but also avoid the absurd work that goes against the rules of the development of objects. It is also helpful for the innovation of modern bamboo products.
【學(xué)位授予單位】：江南大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2012
【分類號】：J528.5

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